Quick Cookie Mix
Originally published as Quick Cookie Mix in Simple & Delicious December/January 2011, p85. Jeannette's fast mix is the foundation for all of the recipes she shares. I found this recipe in a bag of flour some 30 years ago and have used it ever since.
Originally published as Quick Cookie Mix in Simple & Delicious December/January 2011, p85. Jeannette's fast mix is the foundation for all of the recipes she shares. I found this recipe in a bag of flour some 30 years ago and have used it ever since.
- Carbohydrate 564.603287360073 g
- Cholesterol 6.53333332007824 mg
- Fat 8.71885333968696 g
- Fiber 20.3030003834303 g
- Protein 79.6032334168779 g
- Saturated Fat 2.05202666632241 g
- Serving Size 1 1 Recipe (914g)
- Sodium 9696.58801178873 mg
- Sugar 544.300286976642 g
- Trans Fat 2.47378000290894 g
- Calories 2721 calories
Step-by-step
- In a large bowl, beat the butter, salt and baking powder until blended.
- Gradually add flour and mix just until crumbly.
- Store in an airtight container in the refrigerator for up to 1 month.
Substituting melted butter for softened butter in this dry mix alters the hydration and fat distribution significantly, resulting in dense, greasy baked goods rather than a crumbly, adaptable base. Fat must coat the flour proteins before any liquid is introduced to inhibit gluten formation, ensuring a tender crumb in the final pastry. Softened butter at a cool room temperature around 68 degrees Fahrenheit blends cleanly with the dry components without breaking down into liquid pools. Beating the fat with the salt and baking powder first aerates the mixture slightly and distributes the chemical leavening agents evenly throughout the large volume of dry ingredients.
Gradually adding the six cups of all-purpose flour prevents clumping and ensures that every particle is lightly coated in fat before the mixing stops at a crumbly stage. Working the dough too long at this initial dry-blending phase develops unwanted gluten networks that will toughen the subsequent cookies. Storing the finished mix in a sealed, airtight container in the refrigerator limits moisture exposure, preserving the leavening potency for up to one month. When scaling this foundational formula up or down, maintain the exact ratio of two teaspoons of baking powder and three teaspoons of salt per six cups of flour to guarantee consistent chemical reactions during later baking.
